Sopaipillas pasadas
Chilean fried pumpkin dough rounds soaked in a warm chancaca syrup with cinnamon and orange. The classic treat for rainy days.
- 60 min30 prep · 30 cook
- MediumDifficulty
- 520 kcalper serving
Ingredients
- Cooked pumpkin purée250 g
- Plain flour400 g
- Melted lard or butter60 g
- Baking powder1 tsp
- Salt1 tsp
- Vegetable oil, for frying750 ml
- Chancaca or dark muscovado sugar300 g
- Water500 ml
- Cinnamon stick1
- Strips of orange peel2
- Whole cloves3
- Cornflour1 tbsp
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Steps
- 1
Mix the pumpkin purée with the warm melted fat and salt, add the flour and baking powder and knead into a smooth dough. Let it rest.
- 2
Roll it out 3–4 mm thick, cut 10 cm rounds and prick each one with a fork.
- 3
Fry in batches at 175 °C until puffed and golden, then drain.
- 4
For the syrup, simmer the chancaca with the water, cinnamon, orange peel and cloves until dissolved.
- 5
Stir in the cornflour mixed with a little cold water and simmer until slightly thick.
- 6
Drop the sopaipillas into the syrup and simmer briefly until they soak it up. Serve hot in bowls with plenty of syrup.
Tips and questions
- What is chancaca?
- It’s unrefined cane sugar sold in blocks, like panela. Dark muscovado or panela are the best substitutes.
- Can I fry the sopaipillas ahead?
- Yes, fry them earlier in the day and keep them at room temperature; they reheat perfectly in the hot syrup.
- Can I freeze the dough?
- Freeze the cut, unfried rounds between sheets of baking paper and fry them straight from frozen.
Enjoy your meal!
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